IJSTR

International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us
CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT
QR CODE
IJSTR-QR Code

IJSTR >> Volume 8 - Issue 1, January 2019 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Purification Of Virgin Cocunut Oil Using Help Soursop Enzym And Chemical Ultrasonography With Natural Zeolite Adsorben

[Full Text]

 

AUTHOR(S)

Mustafa, Alwathan, Faisyal, Andri Kurniawan

 

KEYWORDS

Ultrasonic, VCO, time, yield

 

ABSTRACT

Coconut agribusiness development opportunities with high economic value products are very large. Coconut products that have been developed in the country are virgin coconut oil (VCO). VCO has a context of products that can improve health and high-value natural cosmetic raw materials. The purpose of this study was to purify Virgin Coconut Oil using natural zeolite, utilizing ultrasonic wave equipment in the process of making Virgin Coconut Oil (VCO) by comparing the results of enzymatic VCO yields (Soursop fruit enzymes) with the help of ultrasonic and without ultrasonic assistance, as well as knowing the effect ultrasonic time on the yield and VCO content produced and analyze the physical and chemical properties contained in Virgin Coconut Oil that conform to the SNI method. Making VCO was done by ultrasonic method using a temperature of 30 C and a frequency of 42 kHz with ultrasonic time variations of 0, 10, 20, 30, 40, 50, 60 and 70 minutes. VCO made by ultrasonic method has the highest yield compared to without ultrasonic assistance. Operating conditions that produce VCO with increasing ultrasonic time, the water content gets smaller, the density increases, the free fatty acid gets smaller, the saponification rate increases and the yield increases with the most optimum enzymatic ultrasonic time to make Virgin Coconut Oil (VCO) with 4 ml Soursop extract and the best 200 ml coconut milk cream is 60 minutes which has a yield of 64.5%. For purification of VCO using Natural zeolite with a variation of 10, 20, and 30, 40, 50 and 60 grams of zeilite in 20 ml of VCO. The results showed that the enzymatic VCO making (Soursop fruit enzyme) with the help of chemical ultrasonigraphy which provided the appropriate quality for the comparison of 30 grams of natural zeolite could reduce the moisture content to 96.15% and increase the Iod number by 50.84%

 

REFERENCES

[1]. Grace. R, Low-Fat Coconut Milk Coconut (Cocos Nucifera L.) Drinks with the addition of Stevia Rebaudiana leaf extract as a Food Diversification Product Based on Coconut Milk, Bogor: Bogor Agricultural Institute, 2011

[2]. National Standardization Agency, Virgin Coconut Oil (VCO). SNI 7381: 2008., 2008

[3]. Budiman. F, Ambari. O, and Surest. H. (2012). Fermentation Time and Comparison of the Volume of Coconut Milk and Pineapple Juice in the Making of Virgin Coconut Oil (VCO). February 05 2017. Sriwijaya University Journal. http://jtk.unsri.ac.id/index.php/jtk/article/view/16/18.

[4]. Samarinda Plantation Agency, Coconut Commodity. http://disbun.kaltimprov.go.id. Retrieved 2 Maet 2016. At 10:30 WITA, 2016

[5]. Handayani, R., Joko Sulistyo and Rina Dwi Rahayu, Extraction of Virgin Coconut Oil (Cocos Nucifera L.) through Fermentation System. Biodiversity, Journal of Biological Diversity, 2009

[6]. Hairi. M, Effect of Pineapple Fruit Age and Concentration of Crude Extract of Bromelin Enzyme on the Making of Virgin Coconut Oil from Typical Coconut Fruit (Cocos Nucifera L.). Essay. Faculty of Science and Technology. Malang: Maulana Malik Ibrahim State Islamic University, 2011

[7]. Haryadi, W, Santan Squeezer Machine Design. University of Pasundan: Mechanical Engineering, 2013

[8]. Hariyanti, Sri. (2009). Effect of Stirring Time on the Quality of Virgin Coconut Oil (VCO). February 21, 2017. The final project of Semarang State University.

[9]. Jannah, M. (2014). Making Enzymatic Coconut Oil Using Ginger Rhizome As A Catalyst. February 10, 2017. Lhokseumawe State Polytechnic Journal. http://njurnal.pnl.ac.id/index.php/JSTR/article/view/177.
[10]. Ketaren. S, Introduction to Food Oil and Fat Technology. Jakarta: Universitas Indonesia Publisher, 2008

[11]. Muchtar, R, Utilization of Ultrasonic Wave Technology in Biodiesel Making Process from WVO. Department of Chemical Engineering: State Polytechnic Samarinda, 2011

[12]. Tsitsishvil, G.V., Androni, Kasvilli, Kirov, G.M. Fillizova, L.D., "Natural Zeolities", Ellis Horwood Ltd, Chicester, England, 1992